Chargrilled Quail With Figs, Rocket, Ricotta and Mi

Name: Chargrilled Quail With Figs, Rocket, Ricotta and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; ⅓ cup olive oil; 4 whole quail, butterflied (ask your butcher to do this); 4 rosemary sprigs; 1 lemon, halved; 1 garlic clove, finely chopped; 1 tablespoon red wine vinegar; ¼ cup extra virgin olive oil; 1 bunch rocket; 12 bunch mint leaf; 8 figs, roughly torn; ½ cup fresh ricotta

Servings: persons

2 tablespoons honey
⅓ cup olive oil
4 whole quail, butterflied (ask your butcher to do this)
4 rosemary sprigs
1 lemon, halved
1 garlic clove, finely chopped
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
1 bunch rocket
12 bunch mint leaf
8 figs, roughly torn
½ cup fresh ricotta

1
Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
2
Place the quail on a baking tray and drizzle the honey mixture over the top.
3
Tuck a sprig of rosemary under each quail, then cover and leave to marinate in the fridge for 1 hour.
4
Preheat a barbecue or chargrill to medium-high.
5
Grill the quail, turning once, for 8 minutes or until golden and cooked through.
6
Transfer quails to a warmed plate and squeeze over lemon juice.
7
Cover loosely with foil and allow to rest for 5-10 minutes.
8
Meanwhile, whisk the garlic, red wine vinegar and extra virgin olive oil together in a small bowl.
9
Season with sea salt and freshly ground black pepper.
10
Toss the rocket and mint leaves together and divide among 4 serving plates.
11
Top with the torn figs, dot with ricotta and drizzle with the dressing.
12
Place a quail on each plate and finish with a grind of black pepper.

1278

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons honey, ⅓ cup olive oil, 4 whole quail, butterflied (ask your butcher to do this), 4 rosemary sprigs, and more.

Yes, Chargrilled Quail With Figs, Rocket, Ricotta and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chargrilled Quail With Figs, Rocket, Ricotta and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions